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There were 2 different types of Cashews that were included in Brian's prize - Both were smoked and roasted, however one pack was salted and the other was unsalted. There is also a third type that I like which includes chilli. I do not have photos of the whole process but I do have of part of it. Next time I will take more.
The actual method is the same for both
Bring 2 litres of water to a gentle boil in a saucepan. For the salted nuts add 4 tablespoons of course salt (if using fine salt then reduce this to 3 tablespoons). Add 500 g of raw cashew kernels to the water and simmer gently for 8 minutes.
Add nuts to simmering salted water. The photos below are with Chilli
Drain the nuts and place on a mesh tray. Here I am using one I made from stainless steel mesh but a slotted Weber Grill basket or tray works well. At this stage the nuts will be quite soft - this is normal.
Smoke the nuts for 4-5 hours, stirring half way through to ensure that all of the nuts get a good amount of smoke.
After smoking, place the nuts (still in the tray) in an oven at 110 C for about 45 minutes until they are just starting to colour. The nuts will now have crisped back up and when cold will have a crunch.
Once cold, store in air tight containers or bags.
To give them a very subtle chilli after-warmth in the mouth split one or two whole fresh chillis (seeds still in) and add to the boiling salted water before adding the nuts. You should not be looking for a chilli "kick" but more of a je ne sais quoi warmth after you have eaten 2 or 3 nuts.
Edited 23/12 to add photos of nuts simmering
Edited by Wade - 12/23/15 at 7:13am